Recipe Details
```json
[
{
"@type": "Review",
"reviewBody": "cleanup.",
"datePublished": "2017-10-30T13:19:28.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "juleezee"
},
"reviewBody": "Pleasant, straightforward, uncomplicated, and flavorful. Incorporating a small amount of white wine and herbs into the broth or water at the base will provide a pleasant variation in flavor for your fish.",
"datePublished": "2017-10-30T13:10:45.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Give it an Asian twist"
},
"reviewBody": "Julienne peeled ginger and place it atop the fish prior to steaming. For an enhanced Asian-inspired touch, garnish with finely chopped cilantro or spring onions.",
"datePublished": "2017-10-30T13:23:17.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Sheila"
},
"reviewBody": "Delicious, nutritious, and effortless. Adding a green salsa—made by processing parsley, basil, mint, anchovies, capers, and olive oil—which keeps well in the refrigerator, creates an elegant evening meal.",
"datePublished": "2017-10-30T14:38:25.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Kimberly"
},
"reviewBody": "Similarly, for straightforward fish preparation, I brush olive oil onto a sheet of foil, generously sprinkle it with kosher salt, place Arctic Char on top, and seal the foil to form a pouch. Cook it either on the grill or in a 400°F oven until done—it’s very quick.",
"datePublished": "2017-10-30T14:42:26.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "chef Pace, milano"
},
"reviewBody": "Simplicity is always superior—well done, Mr. Bittman.",
"datePublished": "2017-10-30T13:21:39.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "eezzed"
},
"reviewBody": "For Asian-inspired flavors, sprinkle the fish with fresh coriander leaves, chopped fresh ginger, and garlic. Alternatively, add these ingredients to the water.",
"datePublished": "2017-10-30T13:12:41.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Lksmith"
},
"reviewBody": "This is the optimal method for cooking salmon in my small kitchen without permeating the entire house with odors. I spray a round rack with Pam, place it over a wine-infused broth in my stovetop All-Clad skillet, and any fish that fits on the rack always steams perfectly—seasonings included. Perfection.",
"datePublished": "2018-09-29T00:06:00.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Mr. Cedric"
},
"reviewBody": "In place of olive oil and salt, you can add finely julienned scallions and ginger, pour two tablespoons of hot oil over the herbs to sizzle them, and finish with a drizzle of a soy sauce and water mixture.",
"datePublished": "2017-10-30T14:44:01.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Barbara"
},
"reviewBody": "Simply delicious! My grandmother would have added roughly chopped flat-leaf parsley to the finished dish. It is excellent either hot or cold!",
"datePublished": "2017-10-30T13:57:15.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Fred"
},
"reviewBody": "Take fresh scallions, cut them lengthwise, and add them to the steaming fish.",
"datePublished": "2017-10-30T13:12:14.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Lucy O"
},
"reviewBody": "Perfect. I used flounder and prepared and served it exactly as instructed. Delicious!",
"datePublished": "2017-10-30T14:39:32.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Paul Thompson"
},
"reviewBody": "I was thoroughly surprised by how easy this fish recipe was. I used snapper—it was extremely straightforward to prepare. Paired with a Greek salad, it made an excellent dish. Definitely a recipe to keep.",
"datePublished": "2017-10-30T13:49:44.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Gabrielle"
},
"reviewBody": "When I first encountered this recipe, I questioned whether I could execute it with the quality of fish available in my region. The answer is a definitive no. Do not attempt this at home unless you have access to exceptionally fresh fish.",
"datePublished": "2022-11-12T23:50:40.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "PFletcher"
},
"reviewBody": "An excellent idea, as I do not own a steamer. Thank you.",
"datePublished": "2017-10-24T23:28:03.000Z"
}
],
"copyrightHolder": {
"@id": "
"@type": "Organization",
"name": "NYT Cooking"
},
"copyrightYear": 1999
```